Nutella-Swirled Pumpkin Bread

When it comes to fall, pumpkin bread is one of those things that never gets old. As food bloggers, it's our job to come up with a million and one variations on classics, and in my opinion, Nutella makes just about everything exponentially better. When I saw a Nutella-infused pumpkin bread, I figured, why not?
This cake is tender and moist, and the pumpkin flavor isn't too strong. There's a huge amount of Nutella in here, but that's what makes it so delicious and gooey. It's a new fall classic, if that's possible. 
Whenever I bake anything that isn't super messy, I bring some of it into school to share with a friend or two. Last week, I had a few friends complain that they never got sugary goodie bags - needy people! ;) - so this was their reward for waiting so long. I think it was worth it.
Enjoy!

Nutella-Swirled Pumpkin Bread

(from Real Mom Kitchen)

1 3/4 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 tablespoon cinnamon
1 1/2 teaspoons nutmeg
1 1/2 cups sugar
1/2 cup canola oil
1/3 cup water
1 cup unsweetened canned pumpkin
2 eggs
1 teaspoon vanilla extract
roughly 1/2 cup Nutella (or other chocolate hazelnut spread)

Preheat the oven to 350 degrees F. Spray 4 mini loaf pans with cooking spray. Set aside.
In a medium bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg. Set aside.
In a large bowl, whisk together sugar, oil, water, pumpkin, eggs, and extracts. Whisk until smooth and combined.
Slowly stir in the flour mixture. Mix until ingredients are combined.
Pour the batter into the mini loaf pans, making sure batter is evenly divided. Drop 2 heaping tablespoons of Nutella onto each loaf pan. Swirl the Nutella into the pumpkin batter with a knife. Place the loaf pans onto a baking sheet and place in the oven. Bake for 40-45 minutes or until a toothpick comes out clean.
Place the loaf pans on a wire rack. Cool for 15 minutes in the pan and then carefully remove the loaves. Cool completely before slicing.

*Note-You can make regular size loaves. This recipe should make 2 8×4 loaves. Adjust baking time to about 60 minutes.